Schioppettino
This wine is made of local native grapes and has a red-intense rubine colour with purple shades; you can appreciate an intense fragrance of black pepper and wildberries. The flavour is lively and intense, and with aging it evolves into a bouquet slightly herbaceus, musky and leaves a tipical aftertaste of walnuts. It comes after a long aging in wood and it is reccomended with black-pepper pasta, stakes, ham, sausages and cheese. To be served at a temperature of 16-18°C (60-65°F)
| Wine name: | SCHIOPPETTINO |
| Production area: | en |
| type of wine: | Dry red wine |
| Soil: | Flysch of the Eocene epoch with a prevalence of sandstone |
| Training system: | Guyot |
| Harvest: | Early October(first ten days of the month). Grapes are hand harvested, selected and separated into crates. |
| Vinification: | Maceration on the skins for at least 15 days at about 26°C. Once racked off and softly pressed. |
| Enhancement: | After first racking, the wine is put in small second passage oak barrels for at least 24 months. After bottling,the wine rests in the bottle for about 6 months before being released for sale |
| Alcohol content : | 12,5% vol |
| Organoleptic characteristics: | Garnet red colour with a violet edge. The flavour is lively and the bouquet exhibits hints of brushwood, wild blackberry and raspberry in particolar. With age it is enhanced with wood, nut and musk overtones |
| Conservation: | Keep in a cool and dark place |
| Serving temperature: | 16-18° C |
| Bottle: | 750 ml |
| Food combination: | Suitable for accompanying red meats and game, match with the typical dishes of Friuli cuisine |
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